Gluten-free spiced winter loaf

Gently heat the milk and butter together in a pan until the butter has melted. Leave to cool until just warm, then whisk in the eggs and vinegar

Put the flour, yeast, salt, sugar, mixed spice, cinnamon and nutmeg in a large bowl, then stir to combine. Make a well in the middle and pour in the milk, butter and egg mixture, mixing thoroughly

Add the ginger, dried fruit and chestnuts, then mix again

Butter the loaf tin and scoop the dough into it, levelling the top. Rub a little oil on one side of a sheet of cling film. Place it oil-side down loosely over the top of the bread tin. Leave to prove at room temperature for 1 hour, or until the loaf has risen

Preheat an oven to 200°C/gas mark 6

Remove the cling film and bake the loaf for 35–40 minutes, or until golden and an inserted skewer comes out clean. Serve warm from the oven, or leave to cool before toasting and spreading with butter and jam or marmalade for breakfast